Date: · Updated: Author: Sharon Rigsby
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Southern Fresh White Acre Peas are a real Southern delicacy and one that brings to mind warm summer days and farmers’ markets overflowing with fresh vegetables.
Quick and easy to make, white acres, sometimes called acre peas, are one of the most delicate southern peas and have a mild, creamy, earthy flavor. They pair well with most main dishes and, like most legumes, are full of protein.
Every summer, I eagerly await the first fresh White Acre Peas of the season and can’t wait to get home and prepare this southern-style recipe.
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- Ingredient Notes:
- Step by Step Directions:
- Recipe FAQs:
- Sharon’s Tips:
- More Southern Pea Recipes:
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Ingredient Notes:
You will need the following ingredients:
- Fresh or frozen shelled white acre peas
- Smoked ham hock, a piece of ham or bacon
- Onion and garlic
- Kosher salt, ground black pepper
- Bacon grease or olive oil
- Optional, fresh parsley for garnish
Step by Step Directions:
- Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about six to seven minutes. Next, add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn’t burn.
- Add the ham hock or whatever pork product you use, peas, water, kosher salt, and pepper. Add more water to cover the legumes by at least an inch. Turn the heat up until the water come to a boil.
- Reduce the heat to low and let the legumes simmer for about 20-25 minutes. Taste a few to check for seasoning and to see if they are done. If not, continue cooking for a few more minutes.
- Garnish with fresh parsley if desired, and serve immediately!
Recipe FAQs:
What to serve with them?
My favorite summer meal is fresh peas, sliced ripe summer tomatoes, and creamed corn, with either a side of homemade cornbread or hoecakes, aka cornmeal pancakes!
What are they?
Depending on where you live, you may be wondering what in the world I’m talking about. For example, peas in the South are entirely different from the English Peas that many of you might be familiar with.
There are many varieties of Southern peas, including the most common,black-eyed peas, etc.
All are legumes, and all are delicious. Some peas, like black-eyed and crowded, are a little more earthy, while white acre and lady peas are more petite and have a more delicate taste.
Can they be frozen?
White acres freeze well, and when they become available, I usually try to buy at least a gallon and freeze them. First, however, they must be blanched, stopping the action of naturally occurring enzymes that helpthem ripen.
How to blanch them?
To blanch peas, you add them to boiling water, cook for one and a half minutes and then immediately plunge them into an ice-water bath to stop the cooking process. Once the legumes have drained and cooled, they can be stored in the freezer in plastic bags for several months.
Sharon’s Tips:
- For the ham hock, you can substitute salt pork, bacon, or leftover ham.
- If you don’t want to use pork, you can substitute a package of dry ham flavored concentrate made by Goya for the pork products.
- Cooked acre peas can be stored in the refrigerator for up to four days. They can also be frozen.
- The fresher your legumes are, and the smaller they are, the less time they will need to cook.
More Southern Pea Recipes:
If you like recipes like this, you might also be interested in my recipes for:
- Southern Pink Lady Peas Recipe
- Southern Field Peas
- Purple Hull Peas Recipe
- Zipper Peas Recipe – A Southern Classic
White acre peas are versatile, and they are the featured ingredient in Southern Hoppin John and are most often eaten in the South on New Year’s Day.
They are also delicious in my Southern White Acre Pea Succotash and Redneck Caviar.
⭐⭐ ⭐⭐⭐ If this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Southern Fresh White Acre Peas
Sharon Rigsby
Southern Fresh White Acre Peas are a true Southern delicacy and one that brings to mind hot summer days and farmers markets overflowing with fresh vegetables.
4.50 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Southern
Servings 6 servings
Calories 288 kcal
Ingredients
- 3 cups fresh or frozen shelled white acre peas
- 3 cups water
- 1 smoked ham hock can substitute ¼ lb salt pork, o r¼ lb leftover ham
- ½ cup minced onion
- 2 cloves garlic minced
- 1 tablespoon bacon grease can substitute olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- fresh parsley for garnish optional
Instructions
Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about six to seven minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn't burn.
Add the ham hock or whatever pork product you are using, the peas, water, kosher salt, and pepper. Add more water if necessary to cover the peas by at least an inch and turn the heat up until the water come to a boil.
Reduce the heat to low and let the peas simmer for about 20-25 minutes. Taste a few to check for seasoning and to see if they are done. If not continue cooking for a few more minutes.
Garnish with fresh parsley if desired and serve immediately!
Notes
- You can substitute salt pork, bacon, or leftover ham for the ham hock.
- If you don’t want to use pork, you can substitute a package of dry ham flavored concentrate made by Goya for the pork products.
- Cooked white acres can be stored in the refrigerator for up to four days. They can also be frozen.
- The fresher your legumes are, and the smaller they are, the less time they will need to cook.
Nutrition
Calories: 288kcalCarbohydrates: 17gProtein: 29gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 72mgSodium: 310mgPotassium: 634mgFiber: 3gSugar: 2gVitamin A: 82IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!
More Southern Peas (Cowpeas) Recipes
- Easy Southern Black-Eyed Peas Recipe (Stovetop)
- Black-Eyed Pea Soup – Southern Style
- Black-Eyed Peas and Rice (Hoppin’ John)
- Southern Succotash with White Acre Peas Recipe
Reader Interactions
Comments
Jan Junkin
This receipt was perfect. Delicious. First attempt at this and surprised it was so easy!
Headed to our farmer’s market to get more to put in freezer for another time. Thank you Sharon for true Southern dishes!Reply
Sharon Rigsby
Hi Jan,
I’m so glad you liked them. I can’t believe you have never made them before! Hope you and Ben are doing well with all of this craziness!
All the best,
SharonReply
Margrette Matthews
Please forgive all the errors. Such as white acre peas and others. You can call me at 561-424-1210
Reply
Sharon Rigsby
Hi Margrette,
I’m sorry it has taken me so long to respond, I was out of town and without my laptop. Generally, fresh white acre peas are not available in the South Georgia/North Florida area after October or the first frost. I usually get my peas at Lewis Produce which is located in Thomasville, GA. I don’t know where you live, but you might want to call them to see if they have any and/or can ship them to you if they do. Here is their number: (229) 226-6271. I have also seen them frozen sometimes at Publix and Walmart, but haven’t ever tried them so I can’t say how they are. I’m sorry I can’t be more help. I hope you are able to find some.
All my best,
SharonReply
Krissy
Fresh white acre peas available at Fresh 4 Less grocery store. I just bought some and it’s Mid May 2021. Recipe was great. Thanks.
Terri
I have a batch of peas that I have cooked for hours and they are still hard like they were never cooked. Crunchy. What can I do? Ive never had peas do this. They are green and quite small but are supposed to be zippercream. Are they just too immature?
Reply
Gritsandpinecones
Hi Terri,
If you are talking about fresh peas, I can’t imagine what the issue is unless they are just too green. But, even then I would still think they would get soft after cooking so long. I wish I had a better answer for you but I’m stumped too!
All my best,
SharonReply
Rob
I just bought some fresh. Going to pressure cook them. Should I rinse and Blanche first to eliminate the foam?
Sharon Rigsby
Hey Rob, You might want to rinse them first, but no need to blanch them first. The foam will naturally dissipate; just stir it in. I have never tried cooking peas in a pressure cooker; white acres are fairly delicate and cook pretty quickly, so be careful about letting them go too long. Let me know how it goes, I hope you enjoy them.
Sharon
Margrette Matthews
Please advise where I ca purchase white a re lease. . My niece got them from Waynesboro, Ga. I live I Florida and have searched everywhere. Please advise if I can purchase o li e. My auntie and niece could not find them anywhere in Georgia last month. Please respond as soon as possible I want some for Thanksgiving. Please respond as soon as you can. Thanking you in advance!
Reply
susan leppert
Though your post is old, I’ll put in my 2 cents worth anyway. They won’t be available until the late spring/summer, next time plan ahead and then check local produce stands in late spring and summer. I live in Dothan , AL, close to both Georgia and Florida state lines, and it is July now, and they are all over the place. Put some in freezer for fall/winter holidays.
Nancy Lewis
Love acre peas!!! However we don’t live in the south. We live in Albuquerque NM but did live in Florida. We could get acte peas in north Florida. Is there anywhere where I could get them and have them shipped here to Albuquerque?
Thank you.Reply
Gritsandpinecones
Hi Nancy,
I love acre peas too! I usually get mine from the Thomasville, GA Farmers Market. Here is a link I found online. It lists their phone number and hopefully, they will ship or might be able to tell you who does. I hope it works out and you can get some fresh peas!
http://www.exploregeorgia.org/listing/4313-lewis-produce-at-state-farmers-market
SharonReply
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